Improvement in concentration of milk



V UNITED STATES 'PATENT Fries.

' GAIL nonnen. Je., on RooKLYN NEW YORK.

IMPROVEMENT IN CONCENTRATION OF MlLK.

Specification forming part of Letters Patent o. 15,553., dated August 19, 1356.

of the same, reference being had to the annexed drawing, said drawing being a vertical View of the apparatus and forming a part ot' this specification, except theyessel marked I). which does not pertain to this application.

To enable others skilled in the art to make and use-myinvention, I herein describe its nature, ofiice, and construction.

First. The nature of my discovery andinvention consist-s inconcentrating-milk in a vacuunrvessel out of contact with the at mosphere, to prevent incipient decomposition, or any hurtful' change in the constituent elements of the milk during the process of evaporation. f y i Second. It also consists in keeping the new sweet milk to be concentrated, in vacuo, in a vessel from which the air is exhausted, to keep the milk out of contact with the atmosphere. v

' B is avacuum boiler or pan for concentrat- `ling the milk out of contact with the atmos` phere. A

A is a pipe connected with the vacuumboiler, and to an air-pump and condenser.

Cisavacuun1-reservoir, in which new'sweet milk is placedand kept in Vacuum until it is required to be transferred or let-into the vacunmboiler B lor concentration. This reservoir is connected with .the boiler an'dwith the airpump.

The-milk is boiled and concentratedin the vacuum-vessel B by means of steam applied v in the known way, and the application ofthe air -pump and condenser. When a steampipeis employed inside ofthe boiler, it should beso coiled that every part of it maybe reached by the hand with' a scrub-brush to clean it. l Both stean1-pi pe and jacket may be employed at the same-time. A thermometer is inserted into the boiler, and a vacuum-,gage connected with it to indicate the temperature of t he boil ing ilnid and the extent ofthe vacuum.

The milk which I desire to concentrate is placed in the vacuum reservoir C as soon as .practicable after the milking, where it re- Y mains until let into the boilerl for concentration. The milk may be scalded in this res ervoir, or it should be done previous to its being put kinto it By scalding the milk at a temperature of from 1509 to 2O()o Fahrenheit, previous to its concentration, portions of its albumen coagulate and adhere to 'the surface ofthe vessel, and thus prevent its coating the vacuum-boiler. The vacuum is produced 'in the reservoir C by the air-pump, through av pipe connected therewith, as A and C.v

c is a cock tov open and close the communication.

C" is a pipe communicating with the reser voir'and boiler.

cisa cock tov open and close the communication. y

.The reservoir is provided'with a man-hole for convenience of cleaning. It is charged with milk through a pipe leading to the cans by means ot atmospheric pressure.

The boiling or working of the vacuum-boiler is conducted in a similar manner to vacuum-pans in the manufacture of refined sugar in the common way, except that I'iind it best "first to place a small quantity of milk-in the boiler; I then (afterthe boiling has comvmenced)let the milk flow into the boiler from the reservoir by a stream gradually running in through pipe C, regulated in quantity by the cock c 1n such a manner as always or during the principal part of thecvaporatiug process to. keep and maintain theiluid inthe boiler*` B at about the same consistence or state of' spissitude.

The arrangement and position of the vessels employed may be made to conform with buildings in which they are placed.

To facilitate the operation ofconcentrating milk, so as to keep the vamluurboilei" constant] y employed, I provide a vacuum receiving-vessel below and in connection with Ythe boiler, as E, in which l can at pleasure pro.

duce a vacuum by a connectiinr-pipe ,leading to the air-pnu1p, a cock being` provided to leton and shut ofi' the vacuum, as E and cf.-

W'heu the milk is snllieienil y concentrated v in the boiler B, yit can be let into the receivingvessel l] by means of cock e"without breaking 'is poured into the canisters or vessels, which are filled quite full, coveredv tightly, turned upside down, and deposited in a cool place.

I am aware that avacuum-pan has long been used for the concentration oi' saccharine sirups and refining sugar, to prevent discoloration f by a high degree of heat, and also employed in producing extracts to avoid scorching or burning. I concentrate milk in vacuum for a different purpose.

I have discovered that the water in milk can l be expelled without changing the qualities of `its other constituents if evaporated out of contact with the air by preventing the action of the oxygen on the milk while in the process of concentration, thereby preventing incipient decomposition or any hurtful change. Like blood,rnilk is `a living iiuid, and as soon as drawn from the cow begins to die, change, and decompose. In no other process for concentrating milk with which I am acquainted has any adequate means been adopted to prevent incipient decomposition of the milk and render it preservative and soluble. My milk is prepared for use by adding water in proportion to the degree of concentration to which it had been subjected, and when in this state Will produce an equal quantity of cream with the original milk. It is rendered preservative and soluble without the use of sugar or any antiseptic, which has not, to my knowledge, ever been effected before.

Besides the advantages of concentratin g milk in vacuum, there is no means yet .discovered by which evaporation is so rapidly and safely conducted. Milk concentrated by my plan can be af- `forded for less than half the price at.which other concentrated in ilk has usually been sold. My process will cause milk to become in as general and common use as sugar.

Having thus explained my invention, I would state that I am well aware that sugar and various extracts have been and are now conceutraicdin a vacuum undena low degree of heat to prevent discoloration and burning.

I do not claim boiling milk and concentrating it in a vacuum-vessel for such a purpose.

I am also aware that scalding milk to improve its preservative qualities has long been known, and that it has been kept in hermetically-sealed vessels. 1 I do notclaini these proeesscs. l

I am also aware that Wm. Newton and many others since have obtained patents for concentrating milk by various modes of evaporation, and combining it with sugar to render it solu, ble and preservative. I do not claim this as my discovery or invention; but

4Vhat I claim, andlesire to secure by Letters Patent, is-

Producing concentrated sweet milk by evaporation in vacuo, substantially as set forth, the same having no sugar or other foreign matter mixed with it.

Brooklyn, June 12, 1856. y

GAIL BORDEN, JR.

Witnesses:

.GrrAnLns McNmL,

XVM/run S. Lnwls. 

